Place 4 cups of water in a pot with the apricots and sugar. Slice the lemon into very thin slices and then into pieces. Add to the pot and stir. Cook uncovered for 30 minutes over medium heat.

After 20 minutes, use a potato masher and give the mixture a good mashing, but leave some pieces. The chunks are what make it like Grandma's.

With only 17 calories per apricot, they are yummy as a quick snack, and are great with oatmeal. Use these preserves on waffles, pancakes and as an oatmeal topping.

Stir again after a few minutes to see if it is thick. If not, cook just a little bit longer. Once thick enough, take off the heat and let it sit until it cools. Place in jars and keep in the refrigerator. This recipe and more can be found in my Heloise's All-Time Favorite Recipes pamphlet, which you can receive by sending $5 and a long, self-addressed, stamped (66 cents) envelope to: Heloise/Recipes, P.O. Box 795001, San Antonio, TX 78279-5001. -- Heloise

Dear Heloise: I have started saving the leftover oil from jars of marinated artichoke hearts, minced garlic, sun-dried tomatoes and roasted red peppers. I save the oil in the refrigerator. I put the oil on salad, vegetables or pasta for added flavor. -- Linda P. in New Mexico

Dear Linda: Love it. That oil is flavored, and you have already paid for it, so use it for other things. Try pouring it over cream cheese as a tasty appetizer. -- Heloise

Dear Heloise: When enjoying a nice, icy-cold drink on a hot summer day, condensation builds up on the outside of the glass. If the glass is placed on a napkin, the napkin sticks to the bottom of the glass when you pick it up. To avoid this, generously sprinkle salt on the napkin before setting the glass down. No more sticking, and it works like a charm every time. -- Jan W. in Florida

Dear Jan: This is a Heloise classic hint. It works for paper coasters, too. -- Heloise